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Friday, May 6, 2011

Spongy Banana Cake

This is a very spongy, light and fluffy banana cake which is much lighter than butter cake. Furthermore this recipe don't need egg separation, just using simple sponge cake method. This is a recipe that I going to make again and again.

68 comments:

I actually tried this recipe but did some changes to it. Have not posted it as I've too much backlogs.  indeed very soft & spongy! Gotta get somemore bananas to bake it again.  I made a strawberry chiffon for my mum today, she toldme it's yummy. 

Sonia, use Pisang Raja and your banana cake will be even more flavorful and the fragance emitted from the baking is out of this world. Whenever I get hold of Pisang Raja, I will bake banana cake. It is mine and Nick's favorite. Unfortunately it is very hard to get Pisang Raja. Try using some sour cream to make the cake even more light and fluffy.

Good morning Sonia, I've finally made this banana cake but I made in paper cups so they have become my very 1st banana cupcakes.Thanks again for sharing this recipe.The steps are easy to follow and the cakes are soft to eat. People who doesnt have much baking experience like me also made them successfully.

I have just discovered your blog recently and love it to bits! Thanks for sharing all these great recipes. For the banana cake, instead of corn oil, can I use olive oil instead bcos that the only oil that we have at home. Thanks

I have just discovered your blog recently and love it to bits! Thanks for sharing all these great recipes. For the banana cake, instead of corn oil, can I use olive oil instead bcos that the only oil that we have at home. Thanks

I have just discovered your blog recently and love it to bits! Thanks for sharing all these great recipes. For the banana cake, instead of corn oil, can I use olive oil instead bcos that the only oil that we have at home. Thanks

Hi Sonia, I made this but not so successful. The cake rise more at the sides and sinks at the centre and falls apart when cut it. Do I need to worry about over mixing when folding in the flour to the beaten eggs? I find the flour not dissolved completely too. And the mixture losing it's air bubbles as I tried to mix it evenly. Please enlighten me.

I was looking for a random banana cake receipi in the internet and yours popped out.

I tried it last night but was generous with the bananas. I've added 4 big size of very ripe pisang berangan- mashed with fork. I didn't weight it but it was definitely more than the recommended 200g.

The cake turned out as spongy as you said it would be. I like it because it is not so sweet (even with the extra ripe bananas) and oily, just the right balance. I will keep this receipi and recommend to friends! Thank you for sharing.